Main
Shepherd's Pie
MainOrigin: United Kingdom
Minced lamb under a mashed potato crust, baked until golden.
Prep
30 min
Cook
40 min
Total time
1 hr 10 min
Portions
6
Total weight
1567 g
Per portion
261.2 g
Ingredients
Method
Make the filling
- Heat the oven to 200°C (180°C fan).
- Dice the onion and carrot.
- Brown the lamb in a pan 6–8 minutes; add the onion and carrot; cook 8 minutes.
- Season; simmer with a splash of water 10 minutes until moist but not swimming.
Make the mash
- Boil the potatoes in salted water 15–20 minutes until tender; drain well.
- Mash with butter and warm milk; season.
Assemble
- Spread the meat in a dish.
- Top with mash, roughing the surface with a fork.
Bake
- Bake 25–30 minutes until the top is golden and the filling bubbles at the edges.
- Rest 5 minutes before serving.
Serving
Serve hot with green vegetables.
Storage
Refrigerate up to 3 days or freeze before/after baking. Reheat covered until hot in the centre.